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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat. Ingredients:
1 tablespoon vegetable oil |
1 onion, thinly sliced |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 (10.75 ounce) can condensed cream of mushroom soup |
1/4 cup milk |
2 cups cooked white rice, divided |
1 cup shredded monterey jack cheese |
6 (10 inch) heated flour tortillas for serving |
2 cups cooked, cubed chicken meat |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
3. Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
4. Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.
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